Apple Honey Cake

Sunday would have to be my favourite day of the week.  Sundays mean family time - we spend the day relaxing, lazing about in our pjs until late, reading books, catching up on work around the house and garden, cooking and eating.  I always try to bake something for afternoon tea, and this recipe is perfect to enjoy with a cup of tea on a slow Sunday.  I discovered the recipe in an issue of Country Style magazine last year, and I've been making it ever since.  It's so good!

125g softened butter
1/2 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup self-raising flour
1/2 cup plain flour
1 teaspoon ground cinnamon
3/4 cup milk
2 small red apples, quartered, cored and thinly sliced
2 tablespoons honey

Preheat the oven to 180C.

Grease and line a 20cm springform cake pan and line it with banking paper.

Using an electric mixer, beat the butter, sugar and vanilla for 5 minutes until pale and creamy.

Add the eggs, one at a time, and beat well after adding each one.

Sift the flours and cinnamon together into a large bowl.

Alternatively add the dry ingredients (flour & cinnamon) and the milk to the butter mixture, stirring until just combined.

Spoon the mixture into the prepared pan.

Arrange the apple slices in a circular pattern over the top of the cake, pressing them gently into the mixture.

Bake for 35 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and allow to cool in the pan for at least 10 minutes.

Gently remove the cake from the pan and place onto a wire rack to cool completely.

Warm the honey in a saucepan over a low heat.  Brush the top of the cake with honey and serve.


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